Monday, November 29, 2010

Chicken and Dumplings

Hi!  I hope everyone had a great Thanksgiving!!  I sure did!  My hubby and I got to spend it with my sister and her family in KY!   So, even though we live far from most of our family back in CO, I'm so glad that we live close enough to my sis to have Thanksgiving with them!  It was great to see her and her sweet family, and lots of great food was consumed!  :)

Anyway, since I am truly living in the South now and all, I thought I would make some chicken and dumplin's!   So here's my recipe, and it's a rather low fat version of this fave too!  Also, if you have leftover turkey you could substitute it for the chicken.  :)
Chicken and Dumplings
2 T. Butter
1 c. Onion, diced
2 cloves Garlic, minced
1 t. Salt
1.5 c. Water
1.5 c. Chicken Broth (low sodium)
1.5 c. Carrots, diced
1.5 c. Celery, diced
2 c. Chicken Breast, cooked and diced
6 c. Skim Milk
4 c. Bisquick
~1.5 c. Milk (or water)

1.  In a large pot sauté the onion and garlic in the butter.  Add salt and continue to sauté until transparent.
2.  Add water and broth, then bring to boil and then add carrots. (Cook carrots for 5 minutes.)
3.  Add celery, chicken and milk and bring to boil.  (Cook for ~ 5 minutes)
4.  Make dumpling dough by mixing the bisquick and milk (or water).
5.  Then divide the dough into 4 sections.  Grab 1 section, roll it out and cut into squares like so....
6.  Drop the squares of dumpling dough into the boiling into the pot.
7.  Repeat steps 5 and 6 until all the dumplings are cooking in the pot.
8.  Turn down the heat some (so it doesn't overflow) and cook for about 3 minutes.
9.  Serve and enjoy!  :)

2 comments:

  1. Thanks! :) It really is good! (And thicker than it appears in the pic...)

    ReplyDelete

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